Stefano Maria La Penna – Head Chef Natalina Italian Kitchen KL
In this interview, Stefano Maria La Penna, Head Chef of Natalina Italian Kitchen KL, shares his growth in the industry and insight into the life of a chef.
What do you do?
I lead as head chef at Natalina Italian Kitchen KL, creating menus that blend traditional Mediterranean techniques with a contemporary touch.
How did you get into the industry?
My journey began in early March 2015 when I was selected for a gastronomic academy with three Michelin-star-chef Niko Romito. There, I had the opportunity to transform my passion into a profession, working and studying with some of the world’s culinary excellence.
Share with us a story from behind the scenes.
When I was working in Monte Carlo, Monaco, I had the chance to meet many VIPs, especially from Formula 1. I even ended up cooking penne all’arrabbiata for Charles Leclerc.
What food memory from your childhood or travels stands out?
It’s hard to pick just one, as I’ve travelled quite a lot. My best memories are of bringing authentic Italian flavours and techniques around the world, from Europe to the Bahamas, where I could compare myself with different cultures and tastes.
What’s the best/worst part of your job?
The best part is the strong connection it gives you with people and society, as you’re offering a primal service in today’s culinary sector. The worst part is that building those connections requires a lot of personal sacrifice, especially time.
What’s one of your favourite food and beverage pairings?
As a true Italian, I’d opt for a wonderful pasta pomodoro with a glass of red wine.
What’s one of the scariest things you’ve seen behind the scenes?
The scariest thing I’ve seen was at a food expo in Milan, representing the Abruzzo region of Italy. During a hectic production, one of my colleagues almost severed their hand with a slicer machine, a scene reminiscent of a Tarantino film.
The perfect day off would be…
Waking up early to play tennis or wakeboard, coming back to cook breakfast, having lunch and a swim at home, spending the afternoon shopping and working out at the gym. Then, enjoying a nice dinner in KL city, exploring new flavours and dishes.
A day in the life of Stefano Maria La Penna is…
Hectic, demanding, detail-oriented, multitasking, and most importantly, requiring the ability to thrive under pressure.
What does Stefano Maria La Penna do for fun?
I love being active and spending time with loved ones. I enjoy sports like tennis, swimming, and going to the gym. I also play guitar and piano and paint on canvas.
What would you like guests to know about Natalina Italian Kitchen?
Natalina Italian Kitchen offers an authentic dining experience with Italian flavours and products. From bread and pizza dough to tomato sauce and pasta, everything is made in-house. We strive to uphold Italian traditions and bring them to the Malaysian people for an authentic Italian taste experience.
How have you grown in your profession? What have you learned from your start in the industry until now? Are there any misconceptions?
Over the years, I’ve experienced significant growth, marked by continuous challenges and learning. Perseverance and teamwork are key. The most important lesson is that there are no shortcuts in the kitchen. Success comes from making mistakes, learning from them, and constantly improving.
What would you like people to know about being a chef as a profession?
Being a chef isn’t for everyone. It requires a lot of sacrifice, energy, and patience. But seeing people happy with what you’ve created is incredibly rewarding.
What’s your view on the Kuala Lumpur food and beverage scene?
I think the culinary industry in Kuala Lumpur is well-developed, with a strong food connection from different cultures. It’s only going to grow stronger in the coming years.
What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?
We design menus based on seasonal products and minimise waste to promote sustainability within the restaurant.
What can guests look forward to in the upcoming months?
Vibrant new dishes with exciting new flavours.
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